Breakfast

Double Chocolate Espresso Muffins

Name: Double Chocolate Espresso Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 10
Ingredients: 1 1/2 cups all purpose flour (spooned and leveled); 1/2 cup unsweetened cocoa powder (sifted {I use Dutch process}); 3/4 tsp baking soda; 1 tsp baking powder; 1/2 tsp kosher salt; 3 TBSP freshly brewed espresso (cooled slightly); 1 1/2 tsp vanilla extract; 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 cup low-fat buttermilk (room temperature and stirred with a fork); 8 TBSP {1 stick} unsalted butter (melted and slightly cooled); 3/4 cup semisweet or dark chocolate chips, divided (use mini or regular); Confectioner’s sugar for dusting {optional}

A rich, perfectly moist, and super chocolately muffin that bakes up in minutes. These double chocolate espresso muffins are the perfect wake up call any day of the week.

MA

A recipe from

Maria Arnold

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Ingredients

Yields 10 servings

Muffins

1 1/2 cups all purpose flour (spooned and leveled)
1/2 cup unsweetened cocoa powder (sifted {I use Dutch process})
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
3 TBSP freshly brewed espresso (cooled slightly)
1 1/2 tsp vanilla extract
3/4 cup granulated sugar
2 large eggs (room temperature)
1 cup low-fat buttermilk (room temperature and stirred with a fork)
8 TBSP {1 stick} unsalted butter (melted and slightly cooled)
3/4 cup semisweet or dark chocolate chips, divided (use mini or regular)
Confectioner’s sugar for dusting {optional}

Method

15 steps

1
MUFFINS
2
Preheat oven to 425 degrees
3
Line 2 muffin tins with paper liners, spacing muffins out if possible
4
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
5
In a separate bowl, mix together cooled espresso, vanilla, sugar, eggs and buttermilk
6
Stream the cooled butter in and whisk to combine
7
Add the dry ingredients, stirring with a wooden spoon or spatula until barely combined and a few streaks of flour remain
8
Do not overmix
9
Gently stir in the chocolate chips, setting aside 3-4 TBSP of chocolate chips for the tops of muffins if desired
10
Using an ice cream scoop, divide the batter evenly amongst the muffin cups, filling each to the top
11
Bake for 5 minutes at 425 degrees. Then reduce the temperature to 350 degrees and bake for an additional 10-12 minutes, checking that a toothpick comes out clean before removing from oven
12
For best results, bake 6 muffins per 12 cup muffin pan, leaving space between muffins
13
When done baking, immediately place a few of the remaining chocolate chips on top of each muffin. They will melt as the muffins cool
14
Cool for 5-10 minutes in a draft free area and then remove muffins from pan to cool completely on a wire rack
15
Dust with confectioner’s sugar before serving

From the family

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